750g chicken liver

6 rashers streaky bacon

6 calf or sheep\'s kidneys

2 tsp margerine or oil

1 large sliced onion

1 tsp salt

2 tsp cornflour

1/2 cup red wine

freshly ground black pepper to taste

 

Heat skottel. Cut livers into strips and set aside. Fry bacon for 2 - 3 minutes. Add oil or margerine and onions, fry until transparent. Add livers and kidneys and cook for about 15 minutes. Season with salt and black pepper. Mix wine and cornflour together and stir into meat. Cook until sauce thickens. Serve with toast or bread and eggs.

Add peri peri sauce to mixture if a spicier flavour is wanted.